Last week I made some root veg soup. It was amazing and we had it with bacon, and pesto! My family loves the pesto I make, and they like to request it!
This soup can be kept with bits of veg, but we whizzed it up, and it was sensational! The recipe is from River Cottage Everyday by Hugh Fearnley-Whittingstall. Sadly I was so busy cooking and taking pictures of the pesto for DIY.org, I forgot to take pictures of the soup! #epicfail
Anyway! Here is the recipe:
Five root soup with bacon:
1 tablespoon rapeseed or olive oil
100g unsmoked streaky bacon or pancetta, cut into small dice
1 large onion, finely chopped
150g carrots, cut into small dice
150g swede, cut into small dice
150g not too floury potatoes, such as Wilja, peeled and cut into small dice
150g parsnip, cut into small dice
150g celeriac, cut into small dice
1 litre light vegetable or chicken stock
Sea salt and freshly ground black pepper
A few chives, snipped
About 100g mature cheddar cheese, grated
Heat the oil in a large saucepan, add the bacon or pancetta and cook gently until the fat runs and the bacon starts to turn golden. Add the onion and sweat for 10-15 minutes, until soft and golden. Add all the diced root vegetables, cover the pan and let the whole mixture sweat and soften for 10 minutes or so, stirring occasionally.
Pour in the stock and bring to a simmer. Cover and cook for 15 minutes, until the vegetables are tender.
Taste the soup and season accordingly. Ladle into warm bowls, scatter over some chives and top with grated cheese. Serve straight away, with some thick pieces of toast.
This soup is very good whizzed up in a blender until smooth. Then I like to serve it topped with a dash of pesto, such as the parsley and walnut pesto.